Brisket Slicer
Brisket Slicer
What kind of Japanese knife type is best for big meats like a brisket, ham or turkey?
I was looking at the Yanagibas because they go beyond 240mm but I know these are mainly for fish/sushi so would they hold up?
I was also looking at the Kiritsuke or Sujihiki as well
I was looking at the Yanagibas because they go beyond 240mm but I know these are mainly for fish/sushi so would they hold up?
I was also looking at the Kiritsuke or Sujihiki as well
- ronnie_suburban
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Re: Brisket Slicer
Since briskets are boneless, I think most any blade would hold up just fine with one. Many in the trade, including seasoned pros like Aaron Franklin, recommend surprisingly inexpensive stamped, serrated knives. The Dexter 12-Inch Silver Sani-Safe Scalloped Roast Slicer Knife is one that I think he mentions in his book. Personally, I like using a yanagiba on brisket but it's completely unnecessary.
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Re: Brisket Slicer
Mr. Suburban has good insight. The right tool for the job. And sometimes the tool is inexpensive. Of course, if you are looking for an excuse to buy something more expensive (handmade, etc.) then we are all enablers here.ronnie_suburban wrote: ↑Tue Jan 04, 2022 3:05 pm Since briskets are boneless, I think most any blade would hold up just fine with one. Many in the trade, including seasoned pros like Aaron Franklin, recommend surprisingly inexpensive stamped, serrated knives. The Dexter 12-Inch Silver Sani-Safe Scalloped Roast Slicer Knife is one that I think he mentions in his book. Personally, I like using a yanagiba on brisket but it's completely unnecessary.
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Re: Brisket Slicer
I have a 300mm Konosuke W#2 Sujihiki and a Konosuke 300mm FM Fujiyama B#2 Sujihiki for the occasional brisket and holiday ham and turkey.
As Ronnie mentioned, totally unnecessary but SO MUCH FUN!
As Ronnie mentioned, totally unnecessary but SO MUCH FUN!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Re: Brisket Slicer
---ronnie_suburban wrote: ↑Tue Jan 04, 2022 3:05 pm Many in the trade, including seasoned pros like Aaron Franklin, recommend surprisingly inexpensive stamped, serrated knives. The Dexter 12-Inch Silver Sani-Safe Scalloped Roast Slicer Knife is one that I think he mentions in his book.
+1
Pat LaFrieda << recommends two knives: a 10-12" Scimitar and a 5" flexible boning for all things "meat".
Re: Brisket Slicer
---
Yes! On the rare occasion...the Toyama Noborikoi Kasumi Sujihiki 270mm is my go-to.
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Re: Brisket Slicer
I have a 270mm W#2 Kagekiyo Sujihiki but, I would prefer using a long Gyuto for brisket. I have a 300mm carbon steel Western or if I'm cooking a smaller flat I use my 240mm Gyuto.
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Re: Brisket Slicer
I use a 12" granton edged Victorinox slicer. Cheap, cheerful, and does a better job making thin slices than other knives I have that cost 10X more.
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Re: Brisket Slicer
A grilling and smoking forum I visit, that is the favorite among them for smoked briskets.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Brisket Slicer
I get the impression that scimitars are more useful for portioning and breaking rather than slicing.
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Re: Brisket Slicer
Scimitars are also called breaking knives.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Brisket Slicer
I use a 270 or 300mm suji. I like stiffer ones for slicing roasts and hams and stuff. Thinner ones can flex and wander more on the thinner cuts, but work well on fish, raw proteins or less tall foods (ie pork tenderloin vs pork loin). The thicker blade with convexing also lets the slice fall away from the roast, too. I have used a breaking knife for slicing down pork loin into chops, but it doesn't work as well slicing cooked meats.
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Re: Brisket Slicer
I have not had luck or fun using a yanagi or takobiki on beef. My Shibata gyuto shines on beef, and the Sword is so much fun.
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Re: Brisket Slicer
I would never use a single bevel on a brisket. It would steer too much...at least in my hands it would
My go-to is a 270mm Konosuke Fujiyama Sujihiki/Kuritsuke in White #2 with Matt Delosso handle.
My go-to is a 270mm Konosuke Fujiyama Sujihiki/Kuritsuke in White #2 with Matt Delosso handle.